What does summer taste like? Is it the flavor of juicy, ripe tomatoes, or perhaps the sweetness of fresh figs just picked from the tree? For many, summer also brings to mind the bright, zesty flavor of lemons. As the season winds down, you can savor the last tastes of summer with a delightful dish of tagliolini al limone.
This recipe was inspired by a cooking class I took at Anantara Convento di Amalfi during my stay in May. Nestled on a cliff with breathtaking views of the Mediterranean and the historic Amalfi town, the hotel boasts lush gardens filled with lemon trees. These lemons, known for their large size and thick skin, are a staple in local cuisine, featuring in everything from limoncello to delizia al limone, and of course, tagliolini al limone.
Executive Chef Claudio Lanuto’s rendition of tagliolini al limone was so delicious that I couldn’t help but request the recipe. While I opted for store-bought pasta instead of making fresh tagliolini from scratch, I assure you that the sauce is so divine that even using dried pasta will transport you straight to the Amalfi Coast. The key is to allow the ingredients—lemons, butter, and Parmigiano Reggiano—to blend perfectly, creating a rich, velvety sauce.
On my first attempt, the dish turned out a bit dry, but by the second try, it was just right. If you can’t source lemons from the Amalfi Coast, look for lemons with a thick skin; they’ll deliver the best flavor. The simplicity of this recipe is its charm, relying on just three ingredients. Therefore, it’s crucial to use high-quality products to achieve the best results.
While Chef Claudio’s original recipe calls for fresh tagliolini, you can easily substitute any long pasta, such as linguine. I’ve enjoyed this dish with both fresh and dry varieties, and each time, it has been a hit.
Embrace the flavors of summer and bring a taste of Italy into your kitchen with this easy tagliolini al limone recipe. It’s the perfect way to celebrate the season and keep the sunshine alive on your plate.
Tagliolini al Limone Recipe
Ingredients:
- 200-250 grams (about 7-9 ounces) tagliolini or another long pasta
- 25 grams (just under 1 ounce) butter
- 25 grams Parmigiano Reggiano
- Preferably from the Amalfi Coast, one big lemon
- Salt, to taste
Method
Step 1: Prepare the Dough
- Make a Flour Mound: Spread flour in a mound on a sanitized wooden surface.
- Make a Well: Create a wide well in the center of the mound, large enough to hold all the egg yolks.
- Add Egg Yolks: Pour the yolks into the well. Gently beat the yolks with a fork, adding the flour from the well’s edges one at a time. If the mixture seems too dry, add a splash of olive oil or white wine to help bind it.
Step 2: Knead the Dough
- Clean Your Surface: Remove any excess flour or dough bits from your work area and lightly dust it with flour.
- Begin Kneading: Press the heel of one hand into the dough while keeping your fingers elevated. Push the dough away from you, allowing it to stretch and form a shell-like shape.
- Incorporate Knuckles: Turn the dough over and press into it with your knuckles, alternating hands. Repeat this process about 10 times.
- Form a Ball: Roll the dough back into a ball and continue the stretching and knuckling process, adding more flour if it becomes sticky.
- Knead Until Smooth: Keep kneading for about 10-20 minutes until the dough is silky and smooth.
- Rest the Dough: Shape the dough into a smooth ball, wrap it in cling film, and let it rest at room temperature for at least 20-30 minutes.
How to Make Tagliolini: Rolling, Cutting, and Cooking
Step 1: Rolling the Pasta
For tagliolini, the thinness of the pasta makes it much easier to roll out with a pasta machine, but you can also do it by hand if needed.
- Prepare Your Surface: Lightly flour your workspace.
- Shape the Dough: Form the dough into a rough circle.
- Start Rolling: Using a rolling pin, roll the dough from the center outward, similar to how you would roll out a pastry crust.
- Turn and Roll: Rotate the dough a quarter turn and continue rolling until the sheet reaches about 1mm in thickness. If the dough starts to stick, sprinkle a small amount of flour on it or your rolling pin.
- Achieve Transparency: According to Italian tradition, the dough should be thin enough to see text through it. This characteristic is especially important for tagliolini.
Step 2: Cutting the Pasta
- Lay Out the Dough: Place one rolled sheet of pasta, now known as a sfoglia, on a clean, lightly floured surface.
- Roll Up the Dough: Carefully roll the dough over itself a few times, ensuring there’s enough flour to prevent sticking.
- Trim and Cut: Using a sharp knife, trim the edges to make them even, then slice the dough into strips approximately 3mm wide.
- Separate the Strips: Gently lift the pasta strips and place them on a tea towel, making sure they are not touching.
- Repeat: Work through the remaining dough sheets in the same manner.
- Cooking Preparation: Your fresh tagliolini is now ready to be cooked. If you’re not cooking it immediately, check out our ultimate guide on how to store fresh pasta.
Step 3: Cooking the Tagliolini
With your homemade tagliolini ready, it’s time to cook it!
- Boil Water: Bring a large pot of water to a rolling boil and add a generous amount of salt.
- Cook the Pasta: Since the tagliolini cooks rapidly, add it and cook for only one to two minutes!
- Strain and Combine: Drain the pasta and mix it with your choice of sauce, adding a splash of pasta water if necessary. For most sauces (excluding seafood), shave some Parmigiano Reggiano on top and enjoy. Buon appetito!
A Brief History of Tagliolini
Tagliolini originated in the kitchens of the Langhe and Monferrato regions and has been a beloved dish throughout Piedmont since the fifteenth century. Traditionally, this pasta was served mainly on special occasions, such as holidays or Sundays, partly because the abundance of egg yolks in the recipe makes it rich and heavy to digest.
Tradition of Tagliolini
In traditional Italian cuisine, tagliolini is typically enjoyed with local condiments that highlight the flavors of the region. One classic pairing is with a rich Langhe ragù made from lard, sage, rosemary, and a mix of poultry and rabbit giblets, including livers, crests, kidneys, and hearts. This savory sauce requires at least two hours of cooking for optimal flavor development.
Other popular accompaniments include Bra sausage, truffles, or hearty sauces like the exquisite roast sauce or a flavorful blend of bacon, onion, and red wine commonly found in the Cuneo area.
Tagliolini al Tartufo
You’ll often find tagliolini al tartufo featured on nearly every menu in Alba, as it’s a beloved classic. This dish is not only simple to prepare but also highlights the unique texture of tagliolini. The recipe calls for just a few ingredients: butter, Parmigiano Reggiano, salt, and pepper, with the star ingredient being the truffle.
While you could use other pasta shapes, I strongly recommend using tagliolini for this dish. The texture is key to its rich, buttery, and comforting experience. Trust me; you’ll find it irresistible! I made this dish at home and enjoyed it four times in one weekend—it’s that good!
Conclusion
Tagliolini is not just a type of pasta; it’s a celebration of tradition and flavor that embodies the essence of Italian cuisine. From its rich history in the Langhe and Monferrato regions to its versatile pairings with local sauces and ingredients, tagliolini offers a delightful culinary experience. Whether enjoyed with a hearty ragù, savory truffle, or simply dressed in butter and Parmesan, this pasta invites you to savor each bite. By embracing the traditions surrounding tagliolini, you can elevate your cooking and bring a taste of Italy into your kitchen. So gather your ingredients, roll out your dough, and indulge in the delicious world of tagliolini!
FAQs about Tagliolini
1. What is tagliolini?
Tagliolini is a type of fresh pasta that is long and thin, similar to fettuccine but more delicate. It is traditionally made with egg yolks and flour, resulting in a rich flavor and smooth texture.
2. How do I make tagliolini from scratch?
To make tagliolini, combine flour and egg yolks to form a dough, then roll it out thinly and cut it into long strips. It’s best to use a pasta machine for even thickness, but you can also roll it by hand.
3. What sauces pair well with tagliolini?
Tagliolini pairs beautifully with a variety of sauces, including:
- Ragù made from lard, sage, and giblets.
- Bra sausage or truffle sauces.
- Hearty sauces like roast sauce or a blend of bacon, onion, and red wine.
4. Can I use a different type of pasta for a recipe calling for tagliolini?
While tagliolini is the preferred choice due to its unique texture, you can substitute it with similar long pasta like tagliatelle or linguine if necessary.
5. How long does it take to cook tagliolini?
Fresh tagliolini cooks quickly, usually in just 1-2 minutes. Watch it carefully to prevent overcooking.
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